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Recipes
SOUTHERN GRITS
By BobD
Bring water to boil in heavy pot
- 1 quart water
- 1 cup yellow stone ground grits
- 1/2 cup milk
- 1 cup chicken stock
- 1 tbsp. salt
- 1 tsp. white pepper
- 1 pint heavy whipping cream
PENNE IN SPICY TOMATO SAUCE
By BobD
1. Heat oil in a large saute pan
- LOMBRICHELLI alla ETRUSCA
- 4 tablespoons extra virgin olive oil
- 2 carrots, finely chopped
- 1 stalk celery, finely chopped
- 1 medium-large onion, finely chopped
- 1 fresh red chili, seeded and minced (about 1 tablespoon)
- 1 28-ounce can whole San Marzano tomatoes
- Salt
- 117.6 ounce (500 gram) package imported dried spaghetti alla chitarra or one pound regular dried spaghetti or penne
- 1/2 pound pecorino Romano or cacio de Roma, grated.
NAVY BEAN CUSTARD PIE
By BobD
Heat the oven to 350 degrees F
- Pastry for a 9-inch single-crust pie, such as Butter & Shortening Piecrust
- 1 cup sugar
- 1 tablespoon flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup evaporated milk or half-and-half
- 1/4 cup butter, melted
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup mashed, cooked navy beans
GIN RICKEYS
By BobD
Fill a cocktail shaker halfway with cracked ice, then add gin and lime juice
- 3 oz (6 tablespoons) gin
- 2 tablespoons fresh lime juice
- 6 to 8 oz chilled club soda or seltzer
- GARNISH: lime wedges
STEAMED FILLET OF SOLE w/PARSLEY SAUCE
By BobD
FOR THE FILLETS: Rinse the sole and dry it
- For the Fillets:
- 1 1 1/1/2 sole, about 1/1/2 lb, cleaned and skinned
- Salt and freshly ground pepper
- 2 2 2 tablespoons butter
- 6 6 1 1/2 1 1/2 oz finely snipped flat-leaved Italian parsley
- 4 4 4 lemon slices
- For the Sauce:
- 2 2 2 shallots, minced
- 2 2 2 tablespoons dry white vermouth
- 1/3 1/3 1/3 cup light cream
- 1 1 1 tablespoon extra virgin olive oil
Triple-Layer Chocolate Macaroon Cake
By BobD
François Payard, of Manhattan's Payard Patisserie & Bistro, layers chewy coconut cake with silky chocolate ganache
- 1 2/3 cups heavy cream
- 10 1/2 ounces bittersweet chocolate, chopped
- 3 1/2 ounces milk chocolate, chopped
- 4 large eggs
- 1 1/2 cups sugar
- 4 2/3 cup dried unsweetened finely grated coconut (10 ounces)
- Chocolate curls, for garnish
RST CHICKEN w/RT VEG & VERJUS BEURRE BALNC
By BobD
For the vegetables: Place a medium saute oan over medium heat, and melt 2 tablespoons butter
- FOR THE VEGETABLES:
- 4 SERVINGS
- 4 tablespoons unsalted butter
- 16 small onions (white pearl, red pearl, cippolini or a mixture), peeled
- 2 teaspoons sugar
- Salt and white pepper
- 16 baby turnips, peeled, or 4 medium turnips, peeled, quartered and trimmed into spheres
- 16 baby carrots, peeled
- FOR THE CHICKEN:
- 4 boneless chicken breasts with skin
- Salt and black pepper
- 2 tablespoons olive oil
- FOR VERJUS BEURRE BLANC AND TO FINISH:
- 1/4 cup Champagne vinegar
- 1/2 cup diced shallots
- 1 sprig thyme
- 1 tablespoon sugar
- 1/2 cup white verjus
- 3/4 cup diced mushrooms
- 1/2 cup strong chicken stock
- 1 cup (2 sticks), plus 2 tablespoons, unsalted butter, chilled and diced
- Salt and white pepper
- 12 large seedless grapes, dipped quickly in boiling water and peeled.
SPICY CATFISH w/BELL PEPPERS & ONIONS
By BobD
Season fish with salt and pepper
- 2 SERVINGS
- This Mexican-style fish is even better with a couple of great side dishes: steamed rice with fresh cilantro, and a pretty salad of sliced oranges, red onion and black olives.
- 2 6-ounce catfish fillets
- All purpose flour
- 2 1/2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1/2 large red bell pepper, thinly sliced
- 1/2 large green bell pepper, thinly sliced
- 2 1/2 tablespoons white wine vinegar
- 1 tablespoon chopped drained canned pickled jalapeno chilies
FRUIT DIP
By BobD
In a small mixing bowl, combine cream cheese, sour cream, sugars and syrup to taste; beat until smooth
- Perfect for grapes, apples, strawberries or any other fruit you fancy, this creamy dreamy dip is the ideal accompaniment to any fruit tray.
- 1 (8 oz.) package cream cheese, softened
- 1/2-cup sour cream
- 1/4-cup sugar
- 1/4 cup packed brown sugar
- 1 tbsp. maple syrup
SARGEANT PEPPER PANINI
By BobD
Heat large sauté pan over high heat
- 4 SERVINGS
- 2 tablespoons butter
- 1 head cauliflower, cut in small pieces
- Salt and pepper
- 1/2 cup flour
- 1/2 cup rice flour
- 2 tablespoons cornstarch
- 1 cup cold seltzer water (club soda)
- Vegetable oil for frying
- 2 yellow onions, thinly sliced
- 8 slices sourdough bread
- 4 tablespoons extra virgin olive oil
- 4 slices Wisconsin Pepper Jack cheese
- 4 slices Wisconsin Cheddar cheese